Babalicious Baba Ganouj

Jennifer Brizzi's Recipe Pages

Babalicious Baba (smoky eggplant dip)

I love the Middle Eastern baba ganouj even more than the ubiquitous hummus. Creamy, lemony and garlicky, how can you go wrong? Please use locally grown, in-season eggplants. For tastiest results, fire up the charcoal grill, but if the eggplants are skinny you can hold them over a gas flame until slightly charred.

2 and 1/2 pounds small eggplants
Extra-virgin olive oil to taste
2 cloves garlic, minced finely
1/2 cup sesame tahini
1 teaspoon salt
2 lemons, juiced
Dash hot paprika
Pita bread for scooping, slightly toasted
Optional scant sprinklings: coarsely chopped Italian parsley and/or tomatoes, Mediterranean olives, toasted pine nuts, pomegranate seeds

Prick eggplants in a few places with a toothpick or fork, brush lightly with olive oil, and cook over hot coals, turning occasionally with tongs, until flesh is squeezably soft and the skin darkens.

Let eggplants cool. Remove skins, dump flesh into a medium mixing bowl, and squish a bit with a potato masher.

Put minced garlic in bowl of food processor or blender. Add tahini and salt and process briefly. Add eggplant meat and process only until mixture is mixed. Don't purée to mush. Add lemon juice and mix again.

Serve by spreading on a plate and drizzling daintily with a little olive oil and paprika, and perhaps some of the optional toppings.

Jennifer Brizzi | P.O. Box 48 | Rhinecliff, New York 12574 | U.S.A.

jenniferbrizzi@yahoo.com